Today we are going to make Vietnamese Fried Crispy Spring Rolls. They are very similar to Chinese ones, but Vietnamese use rice paper, so they are super crispy on the outside. They are served with Vietnamese (nuoc cham) dipping sauce, super savory and refreshing all at the same time.
Vietnamese Fried Crispy Spring Rolls Printable Recipe: [ Ссылка ]
越南炸春卷, 中文影片: [ Ссылка ]
Serves: 16 pieces
Prep time: 1 hour
Cook time: 20 minutes
For the spring rolls:
1 package (2 oz) dried glass noodles
5 tablespoons fresh wood ear mushrooms, finely chopped
1 pound ground pork
6 ounces shrimp, peeled and deveined, finely chopped
1 cup carrot, peeled and julienned
1 cup bean sprouts
4 tablespoons shallot, minced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fish sauce
1 extra-large egg
16 pieces rice paper
1 ½ cup water
4 drops rice vinegar
3 cups extra light olive oil, for frying
For the nuoc cham dipping sauce:
½ cup hot water
3 tablespoons sugar
3 tablespoons fish sauce
3 tablespoons lime juice
2 garlic cloves, minced
1 tablespoon finger hot pepper, sliced
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